Development Of Processed Rinuak Fish (Psilopsis Sp) To Improve Nutritional Quality Of Toddler Of Stunting
Abstract
Stunting is one of the problems of a lack of protein intake that occurs for a long time to interfere
with growth. Increasing the quality of nutrition based on local food that has the potential to be one
solution, including raw fish rinuak which is rich in protein. This study aims to analyze the needs and
identify the potential of rinuak fish as a local food ingredient and to design standardized products to
improve the nutritional quality of children under five with stunting. The survey method was used to
collect data with qualitative and quantitative approaches using the Participatory Action Research
(PAR) design. Furthermore, the standardization of recipes for processed rinuak fish was carried out by
eight expert validators in the fields of food, food, and nutrition. The results showed that the potential
for rinuak fish in Lake Maninjau in the last two years is abundant. Standardized processed rinuak fish,
namely nuggets, jerky, and shredded rinuak can be used as an alternative food for toddlers.
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